combine 1 cup popped popcorn, 1/4 cup uncooked old fashioned rolled oats, 1.5 t sugar, .5 t baking powder, 2 T olive oil...
SHIT.
Actually, maybe I shouldn't be so hard on poor Bobby Green, as I'm writting this I just realized that I didn't add the additional .5 T soy milk.
okay, well anyway, the recipe continues with mixing those ingridents in the blender till the popcorn and oats break up, then dividing the dough into four cookies on a greased cookie sheet, to be baked at 350 degrees for 8 minutes.
Obviously, it didnt work out for me. It produced a crumbly mess that lacked enough substance to bake into anything. The soy milk was apparently vital.
After my first failed attempt I tried to doctor the recipe myself. I did everything as above except that I used 2T soft butter instead of olive oil, and added an egg to hold everything together. TA DA!!!!!
A cookie that actually resembles a cookie! They weren't really worth the effort though. So far I have found through my adventures in diabetic baked goods that while sugar free treats are usually not revolting they don't quinch a sweet tooth. Better to actually eat a real cookie every once in a while and get it out of your system. Or better yet, eat a helping of the darkest dark chocolate you can get your hands on.
The baking adventure does not end there though...
My baking itch still itching, and my sugary carb craving unquenched I baked again tonight! This time a box of Krusteaz Fat Free Wild Blueberry Supreme Baking Mix.
One regular size muffin contains 130 calories, 0g fat, 31 carbs, and 15g of sugar. All things considered I could have done far worse, right?

mmm that last one sounds quite taste!
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